POLVORONES (MEXICAN PINK SUGAR COOKIES)
Makes 18-20
Provided by Esteban Castillo
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment beat together the shortening, white granulated sugar, and vanilla extract for 2 full minutes on medium speed, until light and fluffy. Add the eggs, one at a time, then turn the mixer to low and gradually add the flour mixture, one cup at a time, until it's all fully combined.
- At this point divide the dough into as many colors as you want, then add food coloring and mix with your hands or the stand mixer. Once the dough is dyed, wrap it in plastic and set it in the fridge to rest for an hour.
- While the dough is resting, preheat the oven to 350ºF and line a couple baking sheets with parchment paper.
- When the dough has rested scoop out 1/4 cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. Place 5 balls of dough on a baking sheet and flatten slightly with the back of a measuring cup, sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven't browned at all.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the rest of the dough until all the cookies are baked.
Nutrition Facts : ServingSize 1 g, Calories 329 kcal, Carbohydrate 39 g, Protein 2 g, Fat 18 g, SaturatedFat 4 g, Sodium 198 mg, Sugar 18 g
MEXICAN SUGAR COOKIES
Cut-out cookies rolled in sugar and cinnamon.
Provided by Bea Ramirez
Categories World Cuisine Recipes Latin American Mexican
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
- Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 83.6 g, Cholesterol 31 mg, Fat 44.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 11 g, Sodium 232.2 mg, Sugar 34 g
SUGAR COOKIES WITH MEXICAN FLAIR
This is my version of a lovely light cookie we had while on holiday in Huatulco last February. Had to do a lot of taste testing trying to figure out what the ingrediants might be.
Provided by Debi9400
Categories Drop Cookies
Time 25m
Yield 48 cookies, 1-48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and grease cookie sheets.
- In a large bowl, beat butter, cream cheese, 1/2 cup of sugar, cream, vanilla and 1/2 tsp cinnamon until light and fluffy.
- In a small bowl mix together flour and baking powder.
- Slowly add the dry mixture into the wet until well mixed.
- Blend together 1/2 cup sugar and 1/2 tsp cinnamon on a small plate.
- Drop 1 inch balls of dough 3 inches apart on a cookie sheet. Flatten the cookie balls with the bottom of a drinking glass that has been dipped into the sugar & cinnamon mixture.
- Bake 20 minutes or until edges are golden brown. Remove from cookie sheet immediately and set on wire racks. Sprinkle with chocolate shavings while still warm.
- **I baked 2 dozen cookies at once on two racks in a convection oven. Cook time was 15 minutes.
Nutrition Facts : Calories 3587.8, Fat 234.8, SaturatedFat 147.6, Cholesterol 646.1, Sodium 2021.2, Carbohydrate 350.5, Fiber 6.3, Sugar 201.3, Protein 30.6
CHEWY SUGAR COOKIES
I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.
Provided by Cindy Catudal Shank
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
- Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
- Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 23.9 g, Cholesterol 12.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 173.2 mg, Sugar 15.2 g
MEXICAN SUGAR COOKIES
Make and share this Mexican Sugar Cookies recipe from Food.com.
Provided by dulce_amore
Categories Dessert
Time 28m
Yield 2-3 dozen cookies, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
- Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Meanwhile, combine cinnamon and sugar. Sprinkle freshly baked cookies with the cinnamon-sugar mixture while still warm.
Nutrition Facts : Calories 377.4, Fat 22.1, SaturatedFat 5.5, Cholesterol 17.6, Sodium 100.7, Carbohydrate 41.8, Fiber 1.3, Sugar 17, Protein 3.8
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